Vegan Spice Cupcakes

Cupcakes

Pre-heat oven to 350º and place cupcake liners in a cupcake pan.

Put all of the Coconut Milk in the refrigerator overnight to separate the cream from the liquid.

Make your Chia Egg using 3 tbsp of Chia Seeds and HOT water. Set mixture aside.

Sift together all of your dry ingredients: 1/2 Cup Almond Flour, 1/2 cup Cassava Flour, 1 cup Gluten-Free Flour, 3 tsp Ground Ginger, 1 tsp Ground Cinnamon, 1/4 tsp Ground Cloves, 1 tsp Baking Powder, 1/2 tsp Baking Soda, 1/4 tsp Fine Sea Salt. Set aside.

Make the Coconut Sour Cream: Open (from the bottom) the 2 cans of Coconut Milk. Drain the liquid (you can save it if you have a use for it) and extract the cream to put it into a food processor or blender. Add 1/4 Lemon Juice and mix until creamy. Check with a spatula to make sure there are no clumps. Pour into a bowl. 1 1/4 cup will be used for the cupcakes and a 1/2 cup will go into the frosting.

Combine wet ingredients: In a mixer, blend together 1/2 cup Coconut Oil, 1 1/2 cup Brown Coconut Sugar until smooth. Add Chia Egg in 2-3 parts. Then add 1 1/2 tsp Vanilla Extract, 2 tsp Molasses, and 1 1/4 cup Coconut Sour Cream (from Step 5).

Mix in the dry ingredients in parts at a low speed until completely combined. Remove from the mixer stand and use a spatula to fold together, making sure all parts are well mixed.

Using an ice cream scoop, fill cupcake liners about 3/4 full. If you don't fill the entire pan, fill empty spaces halfway with water.

Bake at 350º for approximately 22 minutes. Leave in pan for an additional 5 minutes before removing from pan to cool on a rack.

While the cupcakes are baking and cooling, make the icing.

Spread icing onto cupcakes ONLY when they are completely COOL!!

Icing

Combine all ingredients as listed above.

Blend for almost 7-8 minutes to ensure the icing is a smooth as possible.

Place in the refrigerator to wait for cupcakes to cool. You may need to blend it a bit again after coming out of the refrigerator.

Use an icing spatula or piping bag to ice. The optional topping is a little bit of cinnamon sprinkled on top! Eat within 2 days, which WON'T be a problem!